Quinoa with Sweet Potato and Mushrooms

asian european greek korean mediterranean middle eastern region side breakfast sweet spicy savory hard medium

Prep

23 min

Cook

92 min

Total

115 min

Ingredients (11)

⅓ cup quinoa g

1 cup water g

salt to taste g

1 tablespoon olive oil g

1 teaspoon minced garlic g

1 small sweet onion, chopped g

1 cup crimini mushrooms, sliced g

1 small sweet potato, peeled and diced g

¼ teaspoon cayenne pepper g

ground black pepper to taste g

¼ cup chopped, toasted pecans g

Nutrition

kcal

fat

carbs

protein

Instructions

Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.

Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.